Description
Delight in these classic Easy Black & White Cookies featuring a soft, moist cake base topped with smooth, contrasting white vanilla and rich chocolate icings, perfect for any occasion or sweet craving.
Ingredients
Cookie Dough
- 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix or White Cake Mix
- 1/2 cup unsalted butter, melted
- 2 eggs
- 1 teaspoon vanilla extract
White Icing
- 2 cups powdered sugar
- 3 to 4 tablespoons milk (dairy or non-dairy)
- 1/2 teaspoon vanilla extract
- Pinch of salt, optional
Chocolate Icing
- 2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 4 to 5 tablespoons milk (dairy or non-dairy)
- 1/2 teaspoon vanilla extract
- Pinch of salt, optional
Instructions
- Preheat Oven: Heat oven to 350°F and line two cookie sheets with parchment paper to prevent sticking and ensure even baking.
- Prepare Dough: In a large bowl, beat the cake mix, melted butter, 2 eggs, and 1 teaspoon vanilla using an electric mixer on medium speed until a thick, sticky, and uniform dough forms.
- Shape Cookies: Drop rounded tablespoonfuls or use a #40 cookie scoop to place dough onto prepared cookie sheets, spacing about 2 inches apart without flattening the dough.
- Bake Cookies: Bake for 8 to 10 minutes until edges are lightly golden and centers look set but remain soft.
- Cool Cookies: Let cookies cool on the cookie sheets for 5 minutes before transferring them to a cooling rack to cool completely.
- Make White Icing: In a medium bowl, whisk together powdered sugar, 3 tablespoons milk, 1/2 teaspoon vanilla, and a pinch of salt. Add additional milk by 1 teaspoon increments if needed until the icing is smooth, thick, and spreadable but not runny.
- Make Chocolate Icing: In a separate medium bowl, whisk powdered sugar, cocoa powder, 4 tablespoons milk, 1/2 teaspoon vanilla, and a pinch of salt. Adjust milk similarly until smooth and thick but spreadable.
- Ice Cookies: Once completely cool, flip cookies upside down so flat bottoms face up. Spread a thin, even layer of white icing on one half and immediately spread chocolate icing on the other half, letting them meet in the center.
- Set Icing: Place iced cookies on a cooling rack or parchment-lined tray and let icing set completely for 1 to 2 hours before serving.
Notes
- Use either yellow or white cake mix as preferred; both yield delicious results.
- Ensure cookies are fully cool before icing to prevent melting or sliding.
- Adjust milk amount in icings carefully to achieve the perfect spreadable texture.
- Store cookies in an airtight container at room temperature for up to 3 days.
- For dairy-free option, use a non-dairy milk like almond or oat milk.
